Kaya, M.; Karayiğit, A.; Oral, Z.F.Y.; Öztürk, K.; Fencioğlu Çakır, H.; Akyol, Y.; Ulutaş, B.; Sallan, S.; Kaban, G.
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. Foods 2025, 14, 4055.
https://doi.org/10.3390/foods14234055
AMA Style
Kaya M, Karayiğit A, Oral ZFY, Öztürk K, Fencioğlu Çakır H, Akyol Y, Ulutaş B, Sallan S, Kaban G.
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. Foods. 2025; 14(23):4055.
https://doi.org/10.3390/foods14234055
Chicago/Turabian Style
Kaya, Mükerrem, Asena Karayiğit, Zeynep Feyza Yılmaz Oral, Kübra Öztürk, Halenur Fencioğlu Çakır, Yağmur Akyol, Bilge Ulutaş, Selen Sallan, and Güzin Kaban.
2025. "Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk" Foods 14, no. 23: 4055.
https://doi.org/10.3390/foods14234055
APA Style
Kaya, M., Karayiğit, A., Oral, Z. F. Y., Öztürk, K., Fencioğlu Çakır, H., Akyol, Y., Ulutaş, B., Sallan, S., & Kaban, G.
(2025). Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. Foods, 14(23), 4055.
https://doi.org/10.3390/foods14234055
